EP1026953B1 - Procedes et moyens de fabrication de troncons de saucisse co-extrudes - Google Patents

Procedes et moyens de fabrication de troncons de saucisse co-extrudes Download PDF

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Publication number
EP1026953B1
EP1026953B1 EP98955171A EP98955171A EP1026953B1 EP 1026953 B1 EP1026953 B1 EP 1026953B1 EP 98955171 A EP98955171 A EP 98955171A EP 98955171 A EP98955171 A EP 98955171A EP 1026953 B1 EP1026953 B1 EP 1026953B1
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EP
European Patent Office
Prior art keywords
tube
pressure
restrictor
layer
meat emulsion
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP98955171A
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German (de)
English (en)
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EP1026953A1 (fr
Inventor
Jos Kobussen
Jaap Kobussen
Mart Kobussen
Vincent Louis Basile, Iii
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Marel Meat Processing Inc
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Marel Meat Processing Inc
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Filing date
Publication date
Priority claimed from US08/960,983 external-priority patent/US5888131A/en
Application filed by Marel Meat Processing Inc filed Critical Marel Meat Processing Inc
Publication of EP1026953A1 publication Critical patent/EP1026953A1/fr
Application granted granted Critical
Publication of EP1026953B1 publication Critical patent/EP1026953B1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
    • A22C7/0007—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products specially adapted for making multi-layered meat products

Definitions

  • a sausage extruding machine is generally disclosed in U.S. Patent No. 3,399,423. That patent teaches an apparatus which delivers sausage under pressure through a tube. A coating material is applied to the sausage after it passes through the tube. That patent also teaches applying collagen coating to a sausage product. However, sausage produced by this apparatus does not sufficiently retain its shape during cooking, and its appearance is often undesirable.
  • an object of this invention is to provide a method and means for coextruding a sausage strand wherein the shape of the sausage strand will be maintained while the finished product is being handled and is being cooked.
  • a further object of this invention is to provide a method and means for manufacturing coextruded sausage strands wherein the problem of smearing is essentially eliminated, and where a good appearance of the finished product is achieved wherein substantial portions of lean meat are visible, and encasing said strands in an elongated casing.
  • This invention involves a machine that has at least three concentrically located tubes which are spaced apart to provide at least three elongated passageways. Meat is pumped under pressure into the center and intermediate passageway with the center passageway being restricted in diameter so that meat emulsion entering therein, under a pressure of approximately 20-60 psi (1,4-4,1 bar), will have a pressure of approximately 50-200 psi (3,4-13,8 bar) as the meat emulsion is passing therethrough.
  • a second layer of meat emulsion moves through the intermediate passageway and is under a typical pump pressure of 20-80 psi (1,4-5,5 bar).
  • the meat emulsion therein is moved through a restricted channel as it is being extruded to provide a thin layer on the meat emulsion passing through the center passageway.
  • This function compresses the meat particles and places them on the outer surface of the meat emulsion passing from the center passageway.
  • the meat particles are very visible on the outer surface of the meat emulsion strand extruded from the center passageway.
  • the decompression action as the meat emulsion moves out of the center passageway causes the salt soluble proteins to move to the outer layer of the center core of the product to enhance the cohesion of the finished product and to retain its shape during cooking.
  • An additional passageway is formed concentrically by the outer tube with respect to the center passageway and the first passageway.
  • a thin collagen material is extruded from this second passageway onto the surface of the product described above. This collagen emulsion is then subsequently hardened to provide stiffness and strength to the ultimate product.
  • meat emulsion is extruded from two passageways in the same manner, and deposited in an elongated casing comprised of cellulose, collagen, or natural casings.
  • the method of the invention contemplates imposing a higher pressure on the center core of the ultimate product through the restrictor tube in the machine; thence compressing the outer meat layer existing at a lower pressure, to compress the meat particles therein to make the meat particles more visible in the final product, thus avoiding smearing of the fat particles. Movement of the high pressure emulsion to a lower pressure causes the salt soluble proteins in the outer layer to enhance the cohesion of the final product to insure that it retains its shape.
  • the extrusion attachment 10 (Fig. 1) has an elongated restrictor tube 12 which has an intake end 14 and a discharge end 16.
  • An inlet coupling 18 (Fig. 1) has an internally threadable flange 20 on its outer end which is adapted to be connected to a meat emulsion pump as will be discussed hereafter.
  • Coupling 18 has a center tapered bore 22 with a large outer diameter and a narrower inner diameter.
  • a second threaded flange 24, similar to flange 20, is secured to coupling 18 at its inner end as best shown in Figs. 1 and 3.
  • a hollow tube 25 extends through flange 24 from the inner end of bore 22 (Fig. 3), and abuts end 14 of tube 12.
  • a coupling 26 has a horizontal hollow sleeve 28 with threaded flanges 30 and 32 secured to opposite ends thereof.
  • Flanges 30 and 32 are similar to flanges 20 and 24 described above.
  • flange 30 is adapted for threadable connection to flange 24.
  • the tube 34 on flange 24 extends through suitable apertures in the flanges 24, 30 and in sleeve 28.
  • the connecting flanges herein are conventional, and the threads on the flanges have not been shown.
  • a vertical inlet port 36 is in communication with the interior of sleeve 28 and has a threaded flange 38 on the lower end thereof.
  • the flange 38 is adapted for connection to a meat pump as will be described hereafter and is adapted to introduce meat emulsion into the sleeve 28 around the restrictor tube 12 and downstream of the inner end of tube 34.
  • An extruder body 40 (Figs. 3 and 6) includes an elongated hollow tube 42 (Fig. 1) which has a threaded flange 44 on one end adapted to be connected to the flange 32 on coupling 26.
  • An outlet port coupling 46 is located on the end of tube 42 opposite to the flange 44 (Fig. 1).
  • Triangular shaped stabilizers 48 and 50 (Figs. 1, 7 and 8) are mounted around the outer diameter of restrictor tube 12 with the points of the stabilizers bearing against the internal diameter of tube 42.
  • Each of the stabilizers 48 and 50 has a center opening 52 to receive the restrictor tube 12. Meat emulsion, as discussed hereafter, can pass by the stabilizers 48 and 50 within tube 42 by virtue of the spaces 53 shown in Figs. 7 and 8.
  • An outer tube 54 is secured to mounting collar 56 which has a suitable aperture therein to receive the outer surface of tube 42.
  • Collar 56 is located on the end of tube 42 adjacent the flange 44.
  • a spacer sleeve 58 has one end abutted against collar 56 and the other end terminating in an angular edge.
  • the outer tube 54 fits over the outer surface of spacer sleeve 58 and is secured thereto.
  • a first passageway 60 exists between the outer surface of restrictor 12 and the inner surface of tube 42 (Fig. 1).
  • a second space or passageway 62 exists between the inner surface of tube 54 and the outer surface of tube 42.
  • the radial thickness of passageway 62 is defined by the thickness of the spacer sleeve 58.
  • a meat emulsion pump 64 is conventionally connected to inlet coupling 18.
  • a meat emulsion pump 66 is conventionally connected to the flange 38 of inlet port 36.
  • collagen pump 68 is operatively connected to passageway 62 through tube 69.
  • meat emulsion 70A enters coupling 18 under conventional pump pressure of approximately 60 psi. However, as this meat emulsion 70A enters the elongated restrictor tube 12 through coupling 18, the internal pressure thereof rises to approximately 200 psi (13,8 bar). Meat emulsion 70B enters port 36 at a conventional pressure of approximately 60 psi (4,1 bar) and remains at this pressure throughout its longitudinal movement through passageway 60.
  • the meat emulsion 70A and 70B can be of the identical composition, or can be of a different composition or different material.
  • a collagen material 72 moves through the second passageway 62 where it is diverted by flanges 74 on the downstream end of tube 54 (Fig. 1).
  • Meat emulsion from a single pump 64 can be pumped into both of the first and second passageways rather than being pumped from separate pumps 64 and 66.
  • the outlet port 46 has a shearing edge 76 just adjacent the tapered channel 78 (Fig. 1). As the meat emulsion 70B moves through passageway 60, it encounters shearing edge 76 and then moves into the tapered channel 78. The meat particles in meat emulsion 70B are compressed from spherical shaped particles to flattened elliptical particles which serves the purpose of making them more visible on the surface of the inner strand 80 that is extruded from the end of restrictor tube 12 (Fig. 1). The meat emulsion 70B leaves channel 78 and forms a layer 82 of meat emulsion 70B on the strand 80.
  • the strand 80 coated with a layer of the meat emulsion 82 is then coated with a layer of collagen material 72 which is moved from the second passageway 62 through channel 83 (Fig. 11) onto the layer 82 as the layer 82 and inner strand 80 pass underneath the flanges 74 on the discharge end of tube 54.
  • the resulting product 84 is comprised of the inner strand 80 with a thin layer of meat emulsion 82 on the outer surface thereof, and finally, with a thin layer of collagen 72 on the outer surface of the layer 82.
  • the layer 82 of low pressure meat emulsion moving through channel 78 decreases if not eliminates the smearing action that might otherwise take place as the layer 82 is formed.
  • the expansion of the strand 80 as it leaves the discharge end 16 of restrictor tube 12 also enhances the surfacing of the salt soluble proteins in the strand. This activity causes the salt soluble protein to move to the layer 82 to help the cohesiveness of the finished product.
  • the apparatus of this invention avoids such rapid expansion.
  • the meat emulsion 70B is "trapped" between the wall of coupling 46 and tube 12, as well as the meat coming from pipe 12.
  • the meat emulsion 70B cannot expand uncontrollably and very little smear occurs, if at all.
  • Lower pressure of the layer 70B avoids violent expansion and contributes to reduced smear.
  • FIG. 12-14 An alternate form of the invention is shown in Figs. 12-14.
  • Much of the structure of Figs. 12-14 is identical or similar to corresponding structure in Figs. 1-11, and like numerals for such similar structure have been used in Figs. 1-14.
  • the alternate extrusion attachment 10A in Figs. 12-14 eliminate the outer tube 54 and mounting collar 56, of the preferred embodiment, as well as the passageway 62 and tube 69.
  • an elongated casing 86 comprised of collagen, cellulose or natural casing material is placed on the outer surface of tube 42.
  • the casing 86 is filled by meat emulsion 70A and 82 (70B) to form strand 80A.
  • Tube 42 functions as a conventional stuffing horn insofar as casing 86 is concerned.
  • Fig. 13 shows sources of meat emulsion 64A and 66A which are connected to pumps 64 and 66, respectfully.
  • the material flowing to pumps 64 and 66 can be from one source or both, and can involve the same combinations and conditions of the material supplied to pump 64 and 66 of the primary embodiment.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Claims (17)

  1. Un accessoire d'extrusion (10, 10A) pour machines à fabriquer les saucisses, l'accessoire (10, 10A) incluant un tube étrangleur allongé creux interne (12) ayant une extrémité d'entrée (14) et de sortie (16), et ayant un diamètre fixe, un raccord d'admission (18) fixé à l'extrémité d'entrée (14) dudit tube étrangleur (12) et ayant un alésage dedans d'un diamètre supérieur au diamètre fixe dudit tube étrangleur (12) et étant en communication avec celui-ci, un raccord d'orifice d'écoulement (46) sur l'extrémité de sortie (16) dudit tube étrangleur (12) et ayant un alésage dedans d'un diamètre supérieur au diamètre dudit tube étrangleur, caractérisé par un second tube (42) monté de manière concentrique autour dudit tube étrangleur (12) et ayant un diamètre intérieur espacé d'un diamètre extérieur dudit tube étrangleur (12) pour créer un premier passage (60) entre ceux-ci, un boyau allongé creux (86) monté de manière concentrique autour dudit second tube (42), et adapté pour recevoir une émulsion de viande dudit tube étrangleur (12) et dudit premier passage (60), ledit raccord d'admission (18) et ledit second tube (42) pouvant être connectés à une source (64, 66) d'émulsion de viande sous pression, ledit premier passage (60) étant d'une taille suffisante pour que l'émulsion de viande (70A) se déplaçant à l'intérieur maintienne une pression d'émulsion de viande sensiblement identique à la pression émanant de ladite source d'émulsion de viande (64, 66) et inférieure à la pression d'émulsion de viande dans ledit tube étrangleur (12), ledit second tube (42) ayant un canal de sortie rétréci (78) entourant l'extrémité de sortie (16) dudit tube étrangleur (12), de sorte que l'émulsion de viande (70B) sortant du second tube (42) délivre une fine couche d'émulsion de viande (70B) autour de la surface de l'émulsion de viande (70A) sortant dudit tube étrangleur (12).
  2. Dispositif selon la revendication 1, dans lequel ledit raccord d'admission (18) et ledit second tube (42) peuvent être connectés à la même source (64) de viande sous pression.
  3. Dispositif selon la revendication 1, dans lequel ledit raccord d'admission (18) et ledit second tube (42) peuvent être connectés à une source différente (64, 66) de viande sous pression.
  4. Dispositif selon la revendication 1, dans lequel des éléments stabilisateurs de tube (48, 50) sont positionnés autour dudit tube étrangleur (12) et engagent le diamètre intérieur du second tube (42) afin de soutenir ledit tube étrangleur (12) à l'intérieur dudit second tube (42) et de maintenir le tube étrangleur (12) et ledit second tube (42) en relation concentrique.
  5. Dispositif selon la revendication 1, dans lequel ledit boyau (86) est composé d'un des matériaux suivants : cellulose, collagène ou boyau naturel.
  6. Dispositif selon la revendication 1, dans lequel un troisième tube (54) est monté de manière concentrique autour dudit second tube (42) et a un diamètre intérieur espacé du diamètre extérieur dudit second tube (42) pour créer un second passage (62) entre ceux-ci.
  7. Dispositif selon la revendication 6, dans lequel un bord cisaillant (54) est positionné de manière contiguë au canal de sortie (78) sur ledit second tube (42) pour faciliter la compression des particules de viande dans l'émulsion de viande (70B) passant par ledit canal (78).
  8. Dispositif selon la revendication 6, dans lequel des éléments stabilisateurs de tube (48, 50) sont positionnés autour dudit tube étrangleur (12) et engagent le diamètre intérieur du second tube (42) afin de soutenir ledit tube étrangleur (12) à l'intérieur dudit second tube (42) et de maintenir le tube étrangleur (12) et ledit second tube (42) en relation concentrique .
  9. Procédé de fabrication d'un produit de saucisse incluant l'extrusion d'un boudin (80) d'émulsion de viande (70A) à travers un tube étrangleur allongé (12) à une première haute pression, caractérisé par la coextrusion d'une première couche (82) d'émulsion de viande (70B) à travers un second tube (42) à une seconde pression plus basse qui est inférieure à ladite première pression, ledit second tube (42) étant positionné de manière concentrique et dans une position espacée par rapport audit tube étrangleur (12), de sorte que ladite première couche (82) est déposée sur ledit boudin (80) d'émulsion de viande (70A).
  10. Procédé selon la revendication 9, dans lequel ladite première couche (82) est déposée sur ledit boudin de saucisse (80) dans un espace commun dans lequel la première couche (82) et le boudin de saucisse (80) sont soumis à une pression inférieure à ladite première haute pression, dans lequel le matériau dans ledit boudin de saucisse (80) peut se dilater à l'intérieur dudit espace.
  11. Procédé selon la revendication 9, dans lequel une couche de matériau en collagène (72) est déposée sur ladite première couche.
  12. Procédé selon la revendication 9, dans lequel des particules de viande dans ladite première couche (82) sont comprimées avant le dépôt de ladite première couche (82) sur ledit boudin (80).
  13. Procédé selon la revendication 9, dans lequel ladite première pression est de 200 psi (13,8 bars) environ et ladite seconde pression est de 60 psi (4,1 bars) environ.
  14. Procédé selon la revendication 9, dans lequel ladite première pression fait au moins le double de ladite seconde pression.
  15. Procédé selon la revendication 9, dans lequel ladite première pression fait au moins le triple de ladite seconde pression.
  16. Procédé selon la revendication 9, dans lequel ladite première couche (82) est déposée sur ledit boudin de saucisse (80) dans un espace étranglé commun dans lequel la première couche (82) et le boudin de saucisse (80) sont soumis à une pression inférieure à ladite première haute pression, dans lequel la dilatation rapide de ladite première couche (82) est diminuée pour réduire l'étalement dudit boudin de saucisse.
  17. Procédé selon la revendication 9, caractérisé en outre par le dépôt dudit boudin (80) à l'intérieur d'un matériau en boyau creux allongé (86) sur ledit second tube (42).
EP98955171A 1997-10-30 1998-10-28 Procedes et moyens de fabrication de troncons de saucisse co-extrudes Expired - Lifetime EP1026953B1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US960983 1997-10-30
US08/960,983 US5888131A (en) 1997-10-30 1997-10-30 Method and means for making coextruded sausage strands
US08/961,799 US5951390A (en) 1997-10-30 1997-10-31 Method and means for making coextruded sausage strands
US961799 1997-10-31
PCT/US1998/022846 WO1999022600A1 (fr) 1997-10-30 1998-10-28 Procedes et moyens de fabrication de troncons de saucisse co-extrudes

Publications (2)

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EP1026953A1 EP1026953A1 (fr) 2000-08-16
EP1026953B1 true EP1026953B1 (fr) 2003-05-14

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EP98955171A Expired - Lifetime EP1026953B1 (fr) 1997-10-30 1998-10-28 Procedes et moyens de fabrication de troncons de saucisse co-extrudes

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EP (1) EP1026953B1 (fr)
JP (1) JP3388318B2 (fr)
AT (1) ATE240045T1 (fr)
AU (1) AU739116B2 (fr)
BR (1) BR9814058A (fr)
CA (1) CA2301855C (fr)
DE (1) DE69814665T2 (fr)
DK (1) DK1026953T3 (fr)
WO (1) WO1999022600A1 (fr)

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Publication number Priority date Publication date Assignee Title
US5888131A (en) * 1997-10-30 1999-03-30 Townsend Engineering Company Method and means for making coextruded sausage strands
DK1371293T3 (da) * 2002-06-10 2007-08-06 Handtmann Albert Maschf Apparat og fremgangsmåde til fremstilling af en streng af en pastös masse og ekstruderhoved til et sådant apparat og en sådan fremgangsmåde
ATE434384T1 (de) * 2007-07-20 2009-07-15 Handtmann Albert Maschf Vorrichtung und verfahren zum herstellen von würsten
DE202008008741U1 (de) * 2008-07-02 2009-05-20 Westf. Fleischwarenfabrik Stockmeyer Gmbh Fleischerzeugnis aus einer Füllung und einer umgebenden Masse
NL2004037C2 (en) * 2009-12-30 2011-07-04 Stork Townsend Bv Method for manufacturing sausage products, sausage and sausage production device.
WO2012044940A2 (fr) * 2010-10-01 2012-04-05 Sara Lee Corporation Systèmes et procédés d'apport d'additifs dans un produit alimentaire
US9380804B2 (en) 2012-07-12 2016-07-05 The Hillshire Brands Company Systems and methods for food product extrusion
DE202012009795U1 (de) * 2012-10-15 2014-01-16 Vemag Maschinenbau Gmbh Vorrichtung zum Herstellen eines Stranges aus einer pastösen Masse
DE202013004093U1 (de) 2013-05-03 2014-08-05 Vemag Maschinenbau Gmbh Vorrichtung zum Herstellen eines Wurststranges
CN105166980A (zh) * 2015-07-14 2015-12-23 江苏爱福特科技开发有限公司 一种香肠的制作方法
EP3847892B1 (fr) * 2020-01-09 2024-06-05 Freddy Hirsch Group AG Dispositif et procédé de traitement d'une pâte alimentaire
CN112493422A (zh) * 2020-11-27 2021-03-16 江西大家食品有限公司 一种空心火腿肠的制作方法及其制作的空心火腿肠

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US3399423A (en) * 1966-10-14 1968-09-03 Mayer & Co Inc O Apparatus for forming collagen fiber coated products
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ATE1518T1 (de) * 1979-06-28 1982-09-15 Bernard Matthews Limited Nahrungsmittel, seine herstellung und apparat dafuer.
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GB9509585D0 (en) * 1995-05-11 1995-07-05 Matthews Bernard Plc Method and apparatus for making an extruded meat product

Also Published As

Publication number Publication date
WO1999022600A1 (fr) 1999-05-14
ATE240045T1 (de) 2003-05-15
JP2001521724A (ja) 2001-11-13
DE69814665D1 (de) 2003-06-18
DK1026953T3 (da) 2003-09-01
AU739116B2 (en) 2001-10-04
AU1204099A (en) 1999-05-24
BR9814058A (pt) 2000-09-26
DE69814665T2 (de) 2003-11-27
CA2301855A1 (fr) 1999-05-14
CA2301855C (fr) 2006-08-29
EP1026953A1 (fr) 2000-08-16
JP3388318B2 (ja) 2003-03-17

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